Fill a large pot with 5 liters of water and cook on high heat.
Once the water starts boiling, add 35 g salt and the MISKO Spaghettini No10. Stir with a cooking fork and let the pasta boil for as long as indicated on the package.
Strain the pasta, keeping about 100 ml of the water in which we boiled the pasta and sprinkle with 2 tbsp. olive oil. Stir and put to the side while preparing the sauce.
In another pot, heat 3-4 tbsp. of olive oil. Saute the green onions for 2-3 minutes until soft.
Add the dandelion greens, spinach, arugula, salt and freshly ground pepper and sauté for 4-6 minutes until soft.
Add the lemon juice and the pasta water, allow the liquid to reduce and then add the pasta and the parsley to the pot. Stir gently and remove from heat.
Serve the pasta hot sprinkled with lemon zest and crushed almonds.